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Identification of Volatile Compounds (VCs) in the Leaves Collected from ‘Gemlik’, ‘Halhalı’ and ‘Sarı Hasebi’ Olive Tree Varieties

Year 2017, Volume: 4 Issue: 3, Special Issue 1, 195 - 204, 25.11.2017
https://doi.org/10.21448/ijsm.370128

Abstract

There is a considerably interest on some fruits and leaves extracts such as olive leaf, due to their beneficial health effects. Olive leaf has been consumed as tea for many years. However, the studies on volatile compounds (VCs) of leaves are scarce. Therefore, this study was aimed to evaluate of VCs in the leaves collected from ‘Gemlik’, ‘Halhalı’ and ‘Sarı Hasebi’ olive trees varieties grown in Hatay province. The VCs were analyzed by gas chromatography-mass spectrometry (GC-MS) using solid phase micro-extraction (SPME). The 97 out of 127 VCs identified were found common in all the olive leaves. Terpenes, aldehydes, alcohols and ketones were identified in the olive leaves as major VCs groups, which accounted for about 36-60%, 20-28%, 6-14% and 4-8% of total VCs identified in leaves, respectively. The relative proportions of these chemical groups showed considerably differences among olive leaves. α-Cubebene was found as major VC followed by trans-caryophyllene, α-farnesene, trans-2-hexenal, benzeneethanol, nonanal, trans,trans-2,4-heptadienal, cycloisosativene, trans-4,8-dimethyl-1,3,7-nonatriene, 2,4-heptadienal, α-humulene, α-muurolene and benzaldehyde. These compounds accounted for 56-75% of total VCs identified in the olive leaves. While ‘Halhalı’ olive leaf had highest (p<0.01) levels of α-cubebene (31.79%), cycloisosativene (7.69%) and α-muurolene (4.05%), ‘Sarı Hasebi’ had trans-caryophyllene (23.16%), trans-4,8-dimethyl-1,3,7-nonatriene (4.65%), α-humulene (3.64%) and ‘Gemlik’ had benzeneethanol (6.93%), nonanal (5.07%), and benzaldehyde (2.17%) at the highest levels. This study has showed that olive leaves from each variety are a good terpene source that makes them important in terms of beneficial effects on health.

References

  • Faostat, F. (2014). Food and Agriculture Organization Statistical Database. Retrieved Feb, 2014.
  • Talhaoui, N., Taamalli, A., Gómez-Caravaca, A. M., Fernández-Gutiérrez, A., & Segura-Carretero, A. (2015). Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits. Food Research International, 77, 92-108.
  • Herrero, M., Temirzoda, T. N., Segura-Carretero, A., Quirantes, R., Plaza, M., & Ibañez, E. (2011). New possibilities for the valorization of olive oil by-products. Journal of Chromatography A, 1218(42), 7511-7520.
  • Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78(2), 133-154.
  • Brahmi, F., Flamini, G., Issaoui, M., Dhibi, M., Dabbou, S., Mastouri, M., & Hammami, M. (2012). Chemical composition and biological activities of volatile fractions from three Tunisian cultivars of olive leaves. Medicinal Chemistry Research, 21(10), 2863-2872.
  • Issaoui, A., Ksibi, H., & Ksibi, M. (2017). Comparison between several techniques of olive tree bark extraction (Tunisian Chemlali variety). Natural Product Research, 31, 113-116.
  • Kubo, A., Lunde, C. S., & Kubo, I. (1995). Antimicrobial activity of the olive oil flavor compounds. Journal of Agricultural and Food Chemistry, 43(6), 1629-1633.
  • Campeol, E., Flamini, G., Chericoni, S., Catalano, S., & Cremonini, R. (2001). Volatile compounds from three cultivars of Olea europaea from Italy. Journal of Agricultural and Food Chemistry, 49(11), 5409-5411.
  • Güler, Z. (2014). Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (surk cheese). International Journal of Food Properties, 17(6), 1379-1392.
  • da Silva, L. R., & Silva, B. (Eds.). (2016). Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters Part I. Bentham Science Publishers.
  • Fernandes, E. S., Passos, G. F., Medeiros, R., da Cunha, F. M., Ferreira, J., Campos, M. M., . & Calixto, J. B. (2007). Anti-inflammatory effects of compounds alpha-humulene and (−)-trans-caryophyllene isolated from the essential oil of Cordia verbenacea. European Journal of Pharmacology, 569(3), 228-236.
  • Choi, Y. W., Takamatsu, S., Khan, S. I., Srinivas, P. V., Ferreira, D., Zhao, J., & Khan, I. A. (2006). Schisandrene, a dibenzocyclooctadiene lignan from Schisandra chinensis: Structure-antioxidant activity relationships of dibenzocyclooctadiene lignans. Journal of Natural Products, 69(3), 356–359.
  • Jang, M. A., Lee, S. J., Baek, S. E., Park, S. Y., Choi, Y. W., & Kim, C. D. (2017). α-Iso-cubebene inhibits PDGF-induced vascular smooth muscle cell proliferation by suppressing osteopontin expression. Plos One, 12, e0170699.
  • Brandt, K. (1990). Final report on the safety assessment of phenethyl alcohol. Journal of The American College of Toxicology, 9(2), 165-183.
  • Lin, J., Dou, J., Xu, J., & Aisa, H. A. (2012). Chemical composition, antimicrobial and antitumor activities of the essential oils and crude extracts of Euphorbia macrorrhiza. Molecules, 17(5), 5030-5039.
  • Francis, F., Martin, T., Lognay, G., & Haubruge, E. (2005). Role of (E)-beta-farnesene in systematic aphid prey location by Episyrphus balteatus larvae (Diptera: Syrphidae). European Journal of Entomology, 102(3), 431-436.
  • Jackson, J. F., & Linskens, H. F. (Eds.). (2002). Analysis of Taste and Aroma (Vol. 21). Springer Science & Business Media.
  • Lim, T. K. (2014). Edible Medicinal and Non-Medicinal Plants (Vol. 7). New York, NY, USA: Springer.
  • Turlings, T. C., & Tumlinson, J. H. (1992). Systemic release of chemical signals by herbivore-injured corn. Proceedings of the National Academy of Sciences, 89(17), 8399-8402.

Identification of Volatile Compounds (VCs) in the Leaves Collected from ‘Gemlik’, ‘Halhalı’ and ‘Sarı Hasebi’ Olive Tree Varieties

Year 2017, Volume: 4 Issue: 3, Special Issue 1, 195 - 204, 25.11.2017
https://doi.org/10.21448/ijsm.370128

Abstract

There is a considerably interest on some fruits and leaves extracts such
as olive leaf, due to their beneficial health effects. Olive leaf has been
consumed as tea for many years. However, the studies on volatile compounds
(VCs) of leaves are scarce. Therefore, this study was aimed to evaluate of VCs
in the leaves collected from ‘Gemlik’, ‘Halhalı’ and ‘Sarı Hasebi’ olive trees
varieties grown in Hatay province. The VCs were analyzed by gas
chromatography-mass spectrometry (GC-MS) using solid phase micro-extraction
(SPME). The 97 out of 127 VCs identified were found common in all the olive
leaves. Terpenes, aldehydes, alcohols and ketones were identified in the olive
leaves as major VCs groups, which accounted for about 36-60%, 20-28%, 6-14% and
4-8% of total VCs identified in leaves, respectively. The relative proportions
of these chemical groups showed considerably differences among olive leaves.
α-Cubebene was found as major VC followed by trans-caryophyllene, α-farnesene, trans-2-hexenal, benzeneethanol, nonanal, trans,trans-2,4-heptadienal,
cycloisosativene, trans-4,8-dimethyl-1,3,7-nonatriene,
2,4-heptadienal, α-humulene, α-muurolene and benzaldehyde. These compounds
accounted for 56-75% of total VCs identified in the olive leaves. While
‘Halhalı’ olive leaf had highest (p<0.01) levels of α-cubebene (31.79%),
cycloisosativene (7.69%) and α-muurolene (4.05%), ‘Sarı Hasebi’ had trans-caryophyllene (23.16%), trans-4,8-dimethyl-1,3,7-nonatriene
(4.65%), α-humulene (3.64%) and ‘Gemlik’ had benzeneethanol (6.93%), nonanal
(5.07%), and benzaldehyde (2.17%) at the highest levels. This study has showed
that olive leaves from each variety are a good terpene source
that makes them
important in terms of beneficial effects on health.

References

  • Faostat, F. (2014). Food and Agriculture Organization Statistical Database. Retrieved Feb, 2014.
  • Talhaoui, N., Taamalli, A., Gómez-Caravaca, A. M., Fernández-Gutiérrez, A., & Segura-Carretero, A. (2015). Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits. Food Research International, 77, 92-108.
  • Herrero, M., Temirzoda, T. N., Segura-Carretero, A., Quirantes, R., Plaza, M., & Ibañez, E. (2011). New possibilities for the valorization of olive oil by-products. Journal of Chromatography A, 1218(42), 7511-7520.
  • Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78(2), 133-154.
  • Brahmi, F., Flamini, G., Issaoui, M., Dhibi, M., Dabbou, S., Mastouri, M., & Hammami, M. (2012). Chemical composition and biological activities of volatile fractions from three Tunisian cultivars of olive leaves. Medicinal Chemistry Research, 21(10), 2863-2872.
  • Issaoui, A., Ksibi, H., & Ksibi, M. (2017). Comparison between several techniques of olive tree bark extraction (Tunisian Chemlali variety). Natural Product Research, 31, 113-116.
  • Kubo, A., Lunde, C. S., & Kubo, I. (1995). Antimicrobial activity of the olive oil flavor compounds. Journal of Agricultural and Food Chemistry, 43(6), 1629-1633.
  • Campeol, E., Flamini, G., Chericoni, S., Catalano, S., & Cremonini, R. (2001). Volatile compounds from three cultivars of Olea europaea from Italy. Journal of Agricultural and Food Chemistry, 49(11), 5409-5411.
  • Güler, Z. (2014). Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (surk cheese). International Journal of Food Properties, 17(6), 1379-1392.
  • da Silva, L. R., & Silva, B. (Eds.). (2016). Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters Part I. Bentham Science Publishers.
  • Fernandes, E. S., Passos, G. F., Medeiros, R., da Cunha, F. M., Ferreira, J., Campos, M. M., . & Calixto, J. B. (2007). Anti-inflammatory effects of compounds alpha-humulene and (−)-trans-caryophyllene isolated from the essential oil of Cordia verbenacea. European Journal of Pharmacology, 569(3), 228-236.
  • Choi, Y. W., Takamatsu, S., Khan, S. I., Srinivas, P. V., Ferreira, D., Zhao, J., & Khan, I. A. (2006). Schisandrene, a dibenzocyclooctadiene lignan from Schisandra chinensis: Structure-antioxidant activity relationships of dibenzocyclooctadiene lignans. Journal of Natural Products, 69(3), 356–359.
  • Jang, M. A., Lee, S. J., Baek, S. E., Park, S. Y., Choi, Y. W., & Kim, C. D. (2017). α-Iso-cubebene inhibits PDGF-induced vascular smooth muscle cell proliferation by suppressing osteopontin expression. Plos One, 12, e0170699.
  • Brandt, K. (1990). Final report on the safety assessment of phenethyl alcohol. Journal of The American College of Toxicology, 9(2), 165-183.
  • Lin, J., Dou, J., Xu, J., & Aisa, H. A. (2012). Chemical composition, antimicrobial and antitumor activities of the essential oils and crude extracts of Euphorbia macrorrhiza. Molecules, 17(5), 5030-5039.
  • Francis, F., Martin, T., Lognay, G., & Haubruge, E. (2005). Role of (E)-beta-farnesene in systematic aphid prey location by Episyrphus balteatus larvae (Diptera: Syrphidae). European Journal of Entomology, 102(3), 431-436.
  • Jackson, J. F., & Linskens, H. F. (Eds.). (2002). Analysis of Taste and Aroma (Vol. 21). Springer Science & Business Media.
  • Lim, T. K. (2014). Edible Medicinal and Non-Medicinal Plants (Vol. 7). New York, NY, USA: Springer.
  • Turlings, T. C., & Tumlinson, J. H. (1992). Systemic release of chemical signals by herbivore-injured corn. Proceedings of the National Academy of Sciences, 89(17), 8399-8402.
There are 19 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Articles
Authors

Ahmet Dursun

Zehra Güler This is me

Dilek Özkan This is me

Dilşat Bozdoğan Konuşkan

Publication Date November 25, 2017
Submission Date May 5, 2017
Published in Issue Year 2017 Volume: 4 Issue: 3, Special Issue 1

Cite

APA Dursun, A., Güler, Z., Özkan, D., Bozdoğan Konuşkan, D. (2017). Identification of Volatile Compounds (VCs) in the Leaves Collected from ‘Gemlik’, ‘Halhalı’ and ‘Sarı Hasebi’ Olive Tree Varieties. International Journal of Secondary Metabolite, 4(3, Special Issue 1), 195-204. https://doi.org/10.21448/ijsm.370128
International Journal of Secondary Metabolite

e-ISSN: 2148-6905